Shrimp Benedict

Shrimp Benedict is a twist on the weekend breakfast favourite, Eggs Benedict. The hollandaise sauce is always the highlight. It consists of a toasted English muffin covered with cooked shrimp. A poached egg goes on top of the ham and then the masterpiece... the hollandaise sauce that tops it all off. The modern hollandaise is one of the five mother sauces in French cuisine. Like any famous dish there are many variations. My recipe has evolved and developed over time. In my first attempts at making hollandaise sauce, I followed the pure methods of cooking with constant whisking over a double boiler. At the same time, I was trying to make the coffee, toast the muffins, warm the cooked ham and poach the eggs for several people. I thought yesh... who can do all this at once! I then tried a microwave method that is done with great ease in no time at all, and can be quickly cooked just before the assembly of the Eggs Benedict. Whether you cook the sauce over a double boiler or in the microwave, careful attention is needed to make sure the sauce does not overcook, as overheating causes separation in the sauce giving it a curdled appearance. If it curdles you can try adding a little cream and beating it smooth. Undercooking the sauce will result in a runny hollandaise sauce. This recipe has a rich taste even though it is lighter than many of the versions that use anywhere from 1/2 cup to 1 cup of butter. Here is my easy recipe and microwave method that you won’t find any where else.

Shrimp is a great source of protein, with other nutrients such as selenium, iodine, vitamin B12 and Omega 3 fat. The outside of all of our cells are covered in a membrane made up of fat, and Omega 3 fat is very beneficial to the terrain of all of our cells. I hope you enjoy this special breakfast.

Shrimp Benedict

Assemble toasted and buttered English muffins, with cooked shrimp, a poached egg per muffin half, and top with hollandaise sauce. Garnish with a piece of parsley (optional)

Hollandaise Sauce

2 egg yolks

1/3 cup butter

1/3 cup cream

3 teaspoons fresh squeezed

lemon juice

1 teaspoon prepared mustard

1/4 teaspoon sea salt

Dash of cayenne or black pepper

In a microwave safe bowl (I use a Corelle cereal bowl) melt the butter, stir in the cream and then stir in the egg yolks, 2 teaspoons lemon juice and the mustard. Cook on high in the microwave for 30 seconds, and then stir the sauce. Place the sauce back in the microwave and cook for 15 seconds and then stir the sauce. You will notice the cooking happening on the edge of the sauce. Stir this cooked part quickly into the middle of the sauce until smooth. Cook for another 10 seconds just before serving. Stir in the last 1 teaspoon of lemon juice to finish the sauce. Keep in mind the shape of your bowl and power of your microwave will affect your cooking time, so the first time may be a learning experience.